Recipe - Vegan & Vegetarian Lentil Pasta Sauce

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 sticks celery, finely chopped
• 2 garlic cloves, crushed
• 2 teaspoons ground cumin
• 1/2 teaspoons dried thyme
• 1 tablespoon tomato paste
• 800g canned chopped tomatoes
• 410g can brown lentils
• Pasta to serve 4

Method

1. Heat the olive oil in a saucepan over medium heat. Add the onion, carrot and celery and cook, stirring, over low heat for 5 minutes until softened.
2. Add the garlic, cumin, thyme, tomato paste, tomatoes and 1/2 cup water. Bring to the boil and season with salt and black pepper. Turn the heat to low, simmer for 10 minutes, add the lentils and cook for a further 5 minutes.
3. Meanwhile, cook the spaghetti in boiling, salted water according to packet instructions. Drain and toss with sauce.

Recipe - Hummingbird Cake

Ingredients

• 250g self-raising flour
• 1/2 teaspoon Masterfoods Ground Cinnamon
• 1/2 teaspoon ground coriander
• 150g brown sugar
• 440g can crushed pineapple, drained
• 50g desiccated coconut
• 2 ripe bananas, mashed
• 1/2 cup chopped walnuts
• 2 eggs, lightly beaten
• 250ml (1 cup) sunflower oil

Cream Cheese Icing

• 100g cream cheese
• 50g unsalted butter
• 1 teaspoon vanilla extract
• 225g (1 1/2 cups) icing sugar mixture
• 1/2 cup finely chopped walnuts, to garnish (optional)

Method

1. Preheat oven to 170°C.
2. Grease and line the base of a 23cm square cake pan. Sift flour and spices into a large bowl. Add sugar, pineapple, coconut, banana, walnuts, eggs and oil. Stir to combine.
3. Spread into lined pan and bake for 40 minutes or until a skewer inserted into the centre comes out clean. Place on a rack and set aside to cool.
4. To make icing, place cheese, butter, vanilla and icing sugar in an electric mixer and beat until smooth. Spread on top of cooled cake. Garnish with walnuts, if desired.

Source